I had an identity crisis yesterday. Did a HIT workout and then ate an egg white omelette…with no toast. Lol I’d rather eat a muffin, thanks.
Time the eating of these right – not too hot to burn your mouth, not too cold to firm up the chocolate – and you get the most amazing little pockets of melted chocolate hiden in swirls of sweet banana cake.
I developed this recipe from a very old baking book that mum had on her shelf. It’s the kind of baking book where desiccated coconut and glace cherries are put on everything, and all the pictures have a kind of yellow tint to them. The recipes in this book are simple. They say things like ‘combine all of the ingredients, smooth into a tin and bake for 50 minuets.’ or ‘Once you have made the cake, ice it.’ In the spirit of this baking book, I’ve made this recipe really quick and easy. Have a good muffin!
Note on tins – This recipe makes 6 large muffins. If you’re using more of a standard cupcake style tin, expect to get about 12 muffins from the batter. Just remember they will need less time in the oven.
- 240g mashed banana – about 2 medium bananas
- 2 eggs
- 185ml / 3/4 cup milk
- 60g / 1/4 cup melted butter
- 1/2 tsp vanilla extract
- 185g / 3/4 cup + 3 tbsp caster sugar
- 1/2 tsp salt
- 250g / 1 1/4 cups + 1 tbsp self raising flour
- 1/4 tsp baking powder
For the Chocolate Batter
- 60g / 1/2 cup + 1 tbsp cocoa powder
- 120g / 3/4 cup dark chocolate, chopped – milk chocolate will work just as well
Pre heat the oven to 190C / 170C fan. Grease 6 miffin holes in a muffin tin.
In a large bowl, mix all the wet ingredients together; mashed banana, eggs, milk, melted butter and vanilla extract.
To this, add all the dry ingredients; sugar, salt, self raising flour and baking powder. Mix everything together to combine.
Pour half of this batter into another bowl. Add the cocoa powder and chopped chocolate. Give it all a mix.
Alternating between the two batters, spoon blobs of the cake mix into the muffin tins until they are 3/4 full. Using a skewer or knife draw a figure of eight through each muffin, this will give you the swirl effect.
Bake the muffins for 25 mins or until a skewer insterted into them comes out clean.